Description
This Stir-Fried Zucchini and Mushrooms with Rice is a quick and comforting dish that brings earthy mushrooms, tender zucchini, and savory soy flavors together in a satisfying bowl. Whether you’re looking for a simple weeknight dinner or a light lunch, this recipe has you covered! #StirFryRecipe #ZucchiniAndMushrooms #QuickDinner #VeganFriendly #WeeknightMeals
Ingredients
Scale
- 1 cup cooked white rice
- 1 medium zucchini, sliced
- 1 cup mixed mushrooms (shiitake, oyster, etc.)
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- Black sesame seeds (for garnish)
- Green onion (for garnish)
- Oil for sautéing
Instructions
Instructions
- Heat a splash of oil in a skillet over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add sliced zucchini and mushrooms to the skillet. Stir-fry for 5–7 minutes, or until the vegetables are tender and slightly golden.
- Stir in soy sauce, oyster sauce (if using), and sesame oil. Continue to cook for another 2 minutes, allowing the flavors to blend.
- Serve the stir-fried vegetables hot over a bowl of cooked white rice.
- Garnish with black sesame seeds and chopped green onion just before serving.
Notes
- For a heartier dish, add tofu or a fried egg on top.
- Make it gluten-free by using tamari instead of soy sauce and skipping the oyster sauce.
- Try adding a pinch of red pepper flakes for a little heat!
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg